Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex

• Published in: Carbohydrate polymers 2014-05, Vol.105, p.75-80
• Main Authors: Zhu, Guangyong, Xiao, Zuobing, Zhou, Rujun, Zhu, Yalun
• Format: Article
• Language: English
• Subjects: Applied sciences; beta-Cyclodextrins - chemical synthesis; Biological and medical sciences; Citrus sinensis; Exact sciences and technology; Flavoring Agents - chemical synthesis; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Natural polymers; Physicochemistry of polymers; Plant Oils - chemical synthesis; Starch and polysaccharides; Thermogravimetry - methods
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2014.01.060

Flavor plays an important role and has been widely used in foods. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the flavor. Kinetic and thermodynamic parameters are helpful in understanding the mechanism of molecular recognition between hosts and guests. This work focused on the study of production of a sweet orange flavor-β-cyclodextrin (CD) inclusion complex, and investigated the combination of flavor and β-CD by thermogravimetric analysis. Pyrolysis characteristics, kinetic and thermodynamic parameters of the flavor-β-CD inclusion complex were determined. The results showed that the flavor-β-CD inclusion complexes can form large aggregates in water. During thermal degradation of blank β-CD and flavor-β-CD inclusion complex, three main stages can be distinguished. The thermogravimetric (TG) curve of blank β-CD shows a leveling-off from room temperature to 250°C, while the TG curve of flavor-β-CD inclusion complex is downward sloping in this temperature range.